Belgian Tiramisu Recipe
Belgian style tiramisu with speculoos
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Ingredients
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Base Ingredients
Filling Ingredients
Topping Ingredients
Method
Base Preparation
- 1
Prepare the Coffee Mixture
Brew 200 ml of strong espresso coffee and let it cool. Once cooled, mix the espresso with 50 ml of coffee liqueur in a shallow dish.
- 2
Prepare the Speculoos
Crush the Speculoos cookies into fine crumbs using a food processor or by placing them in a zip-lock bag and crushing them with a rolling pin.
Filling Preparation
- 3
Whip the Cream
In a large bowl, whip 200 ml of heavy cream until stiff peaks form. Set aside.
- 4
Mix the Egg Yolks and Sugar
In another bowl, whisk together 4 egg yolks and 100 g of granulated sugar until the mixture is pale and creamy.
- 5
Combine with Mascarpone
Add 500 g of mascarpone cheese and 1 tsp of vanilla extract to the egg yolk mixture. Mix until smooth.
- 6
Fold in the Whipped Cream
Gently fold the whipped cream into the mascarpone mixture until fully combined and smooth.
Assembling the Tiramisu
- 7
Dip the Cookies
Quickly dip each Speculoos cookie in the coffee mixture, ensuring they are soaked but not soggy.
- 8
Layer the Ingredients
In a rectangular dish, create a layer of dipped Speculoos cookies at the bottom. Spread half of the mascarpone filling over the cookies.
- 9
Repeat Layers
Add another layer of dipped Speculoos cookies followed by the remaining mascarpone filling.
- 10
Chill the Tiramisu
Cover the dish with plastic wrap and refrigerate for at least 4 hours, preferably overnight.
Finishing Touches
- 11
Dust with Cocoa
Before serving, dust the top of the tiramisu with 30 g of cocoa powder. Optionally, sprinkle with grated chocolate.
- 12
Serve Cold
Cut into squares and serve chilled. Enjoy your Belgian Tiramisu!
